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Slice half cabbage into thin ribbons, slice apple into thin half-moons, roughly chop half onion, grate carrot on box grater, and rinse and roughly chop handful of parsley.Toss vegetables in large bowl; season with sea salt. Combine vinegar, mustard, honey, red onion, and parsley in small bowl. Drizzle dressing over veggies; toss. Refrigerate at least 1 hour and up to 4 hours before serving.
Pat pork chops dry and rub each side generously with sea salt and pepper.
Heat splash oil in large frying pan over high heat. Cook pork chops 4 minutes without moving at all, so one side browns nicely. Flip and cook 3 more minutes until browned but still slightly pink in center. Transfer to plate; let rest a few minutes.
Serve pork chops with shredded cabbage carrot slaw.